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Ingredients
Serves: 6

60g fresh root ginger, peeled and grated

475ml double cream

2 egg yolks

100g caster sugar

1 pinch salt

250ml milk, chilled

85g finely crumbled gingerbread biscuits

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MethodPrep:30min › Extra time:8hr › Ready in:8hr30min

Heat the root ginger with the cream in a small saucepan. Once the cream starts to come to the boil remove from the heat and set aside for 5 minutes. Strain through a sieve.

Beat the yolks with the sugar and salt until smooth. Pour in the cream in a thin stream, whisking constantly. Allow to cool and place in the fridge overnight.

The next day, add the milk and mix well. Prepare in your ice cream maker according to the manufacturer's instructions. Add the gingerbread crumbs only after the ice cream has begun to thicken and stir well to distribute it evenly. Pour ice cream in a container and freeze until solidly frozen.

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Reviews & ratingsAverage global rating:

(2)

Reviews in English (1)

K

by KrystalRussell

0

Made this for christmas day!
I did change recipe using lactose free cream and gluten free gingernut biscuits for my family who can't have milk/gluten but it turned out perfect! Just the right about of ginger and tasted like a ginger bread house! 10/10 will make again.
-
26 Dec 2015
(Review from Allrecipes AU | NZ)